Chicken Pot Pie Recipes

I have tried many chicken pot pie recipes but this one is my family’s favourite.

I know a lot of people do not like celery or peas. If that is the case, you can add cubed potatoes or even mushrooms instead.

Ingredients:

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• ½ cup frozen green peas
• ½ cup frozen corn
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1-2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 1/2 tsp. poultry seasoning
• 4 cups chicken broth, divided
• 1 cup milk
• 2 (9 inch) unbaked deep dish pie crusts

Directions:

1. In a pot, combine chicken, carrots, corn, peas, and celery. Add 2 cups chicken broth and boil for 10-15 minutes. Remove from heat, drain and set aside.

2. Preheat oven to 375 degrees F

3. In skillet, cook onions and garlic in butter over medium heat, until soft and translucent. Stir in flour, pepper, and poultry seasoning. Slowly stir in chicken broth (2 cups) and milk. Mix well so there are no flour pieces. Simmer over medium-low heat until thick and bubbly. Remove from heat and set aside.

4. Put the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 40 minutes, or until pastry is golden and filling is hot. Cool for 10 minutes before cutting.

Serving suggestions:

I like to serve this dish with tossed salad.

This recipe is featured in : Week 4-5 Day Menu

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